Favorite Hot Cocoa

There is a large variety of hot chocolates to choose from. Most hot chocolates give the option to make it with either water or milk. For most of my life, I had made cocoa with water. Recently, I tried the Ghirardelli hot cocoa mix with hot milk; it was delicious... but not life changing. I have tried Swiss Miss and Nestle. Both were delicious; however, I prefer Mexican hot chocolate.

Mexican hot chocolate usually comes in a compact puck made of real milk, 100% unsweetened cocoa powder, vanilla extract, cinnamon, chili powder, and a little bittersweet chocolate. The flavors tie together beautifully and make the concoction even creamier.

When referred to, most people connect the words “Mexican hot chocolate” with the brand Abuelita by Nestle. I believe that the brand Ibarra is much better than Abuelita. Abuelita contains artificial flavors, shamefully so, meanwhile, Ibarra contains just cinnamon flavor.

Ibarra comes in a compact chocolate puck. The traditional way to make Mexican hot chocolate is to heat a choice of milk in a small pot on medium-low, to not burn the milk, and place the chocolate inside. I usually stir with a metal whisk to help break up and dissolve all the cocoa; my dad uses a wooden spoon. The chocolate will become soft and easier to break up as the milk heats. Once all the chocolate is dissolved, and the milk is hot, serve the concoction in a mug. I love to top mine with whipped cream and cinnamon or marshmallows!